Dondakaya Fry

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Recipe

Ingredients

250 grams	dondakaya (ivy gourd)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2 tablespoons	chana dal (split Bengal gram)
2 tablespoons	urad dal (split black gram)
2 units	dry red chilies
1 pinch	asafoetida
8-10 units	curry leaves
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
—	salt to taste
2 tablespoons	freshly grated coconut
1 tablespoon	finely chopped coriander leaves

Instructions

1. 1 Wash the dondakaya thoroughly and slice them into thin rounds.
2. 2 Heat oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add cumin seeds, chana dal, and urad dal. Fry until the dals turn golden brown.
5. 5 Add dry red chilies, asafoetida, and curry leaves. Sauté for a few seconds.
6. 6 Add the sliced dondakaya and stir well to coat them with the spices.
7. 7 Sprinkle turmeric powder, red chili powder, and salt. Mix well.
8. 8 Cover and cook on low heat, stirring occasionally, until the dondakaya becomes tender and slightly crispy.
9. 9 Add freshly grated coconut and mix well.
10. 10 Garnish with finely chopped coriander leaves before serving.